VEGETABLE & PRAWNS STIR-FRY
- 240g Wild Prawns, Frozen Raw
- 1 brown onions, chopped
- 1 garlic clove, minced
- 1 tablespoon coconut oil
- Handful of spinach
- Handful of kale
- ½ head broccoli, separated into florets
- ½ green cabbage, thinly sliced
- 1 bunch asparagus, end trimmed, cut into 2-inch pieces
- 1 tablespoon fresh ginger
- 1 tablespoon fresh turmeric
- ½ teaspoon black pepper
- Himalayan sea salt
- Start by heating a skillet or wok over medium heat until surface is hot
- Heat the coconut oil in the skillet over medium heat
- Add the onions, fresh turmeric, ginger, garlic and black pepper and stirfry for 5 minutes, stirring occasionally.
- Next add the prawns, stir fry for a further 5 – 7 minutes, stirring occasionally till prawns are cooked with an orange colour. Add salt to taste.
- Next add the vegetables, stirfry for a further 5 -7minutes, stirring constantly so the vegetables cook but don’t burn.
- It is now ready to be served. Enjoy!
Why do I love smoothies so much? They make a great breakfast or snack anytime and you can make them ahead of time. It is an excellent way to ease your body into the day.
This healthy smoothie – packed with kale leaves, spinach, celery, ginger and fresh lemon. I actually used homemade chicken bone broth as the liquid. Bone broth helps to nourish your gut, reduce inflammation and promote healthy gut integrity. It is rich in minerals that support the immune system.
It is easy and cheap to make your chicken bone broth at home. Click Here to find out how to do it.
I steamed the kale and spinach leaves before using them in my smoothie. I did this for the following reasons:
- Raw kale has natural chemicals in it called goitrogens which can affect your thyroid function, you have to steam kale to reduce the goitrogen levels.
- Raw Spinach is rich in calcium but it’s high level of a compound called oxalic acid binds calcium and reduce its absorption. Steaming the spinach will release some of the calcium bound to oxalic acid.
IMPORTANT NOTE: I recommend using organic vegetables, they often have more antioxidants and contain fewer pesticides.
- A handful of organic kale, steamed for 10 minutes
- A handful of organic spinach, steamed for 10 minutes
- 1 stalk organic celery
- ½ organic unwaxed lemon
- ¼ organic ginger
- ¼ litre homemade chicken bone broth (click Here to see how to make your chicken bone broth)
- Steam the kale and spinach ahead of time for about 10 minutes.
- Put all the ingredients including the kale and spinach in a high-speed blender and blend till a fluid consistency is reached and serve immediately.
Purple sprouting broccoli contains the phytochemical sulphoraphane has been linked to providing resistance against chronic diseases like cancer, heart disease, osteoporosis and diabetes.
It is also a good source of vitamin C, carotenoids, vitamin A, iron, folic acid, calcium and dietary fibre.
- Grass-fed Lambchops, seasoned and oven baked.
- 400g Purple sprouting broccoli, trimmed
- 1 bunch spring onions, chopped
- 2 tablespoons coconut oil
- ¼ fresh ginger, grated
- 1-inch fresh turmeric, grated
- Pinch of black pepper
- Pinch of cayenne chili pepper
- Himalayan Sea Salt to taste
- Melt the coconut oil in the skillet on medium heat
- Add the spring onions, turmeric, ginger, black pepper stir fry for about 2 minutes
- Add the purple broccoli sprouts and stir fry for another 2 minutes or until tender.
- Add cayenne chili pepper and Himalayan sea salt to taste, stir fry for a further 1 minute. Serve with the oven baked grass-fed lamb chops
Quinoa flake porridge is a delicious, warm, satisfying and easy to make breakfast recipe. It is gluten free; it will keep you full and satisfied. It is suitable for vegetarians and vegans.
When it is cold outside, my body craves for something warm, like a delicious and satisfying porridge. This is a great recipe for those of you who can’t eat oats. It tastes really good, it is high in protein and ready in 10 minutes.
Prep Time: 5 minutes
Total time: 13 minutes
Cook time: 8 minutes
- 80g of Quinoa flakes
- 250 ml Plant-based milk (Almond milk or hemp milk or coconut milk)
- 1 teaspoon Cinnamon
- ¼ teaspoon Vanilla Extract
- Handful of Blueberries
- 10m Walnuts
- 1 teaspoon of Desiccated Coconut
- 1 teaspoon Coconut Oil
- Add the quinoa flakes and the milk to a saucepan and bring to a boil. Cook over medium-high heat for 5 minutes or until it thickens
- Add the cinnamon, coconut oil and vanilla extract and cook for a further 3 minutes
- Turn off heat and allow porridge to thicken
- Spoon it into a bowl
- Top it with the blueberries, walnuts and desiccated coconut and enjoy!
This pancake is so yummy and easy to make. It is made without white flour. It is gluten-free, wheat-free and sugar-free. If you have an intolerance or allergy to nuts, it is a great choice because it is also nut-free.
This recipe is so delicious. It is great for lunch; it will fill you up and keep you satisfied!
- 1 fillet od wild Salmon, seasoned and oven baked
- 2 carrots, washed and grated
- A handful of rainbow chard, chopped
- ½ avocado, chopped into chunks
- 1 tablespoon broccoli sprouts
- ½ cucumber, chopped
- 1 tablespoon extra-virgin olive oil
- ½ freshly squeezed lemon juice
- A pinch of black pepper
- Add the cucumber, rainbow chard, avocado, broccoli sprouts and carrots to a glass bowl and mix it all together
- Add salad mixture to a serving bowl
- Place the oven baked salmon on the salad
- Mix the salad dressing ingredients together and drizzle over the salmon and salad.
- Serve and enjoy!